Print

Authentic Crispy Mexican Buñuelos with Cinnamon Sugar

A stack of freshly made, golden brown buñuelos heavily coated in cinnamon sugar, resting on a white plate.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make light, crispy Mexican buñuelos using simple ingredients. This recipe guides you through frying the dough and coating it in a classic cinnamon sugar mixture.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 cup granulated sugar
  • 1/4 cup unsalted butter, softened
  • 1 large egg
  • 1/2 cup water, plus more if needed
  • Vegetable oil, for frying
  • 1/2 cup granulated sugar, for coating
  • 1 tablespoon ground cinnamon, for coating

Instructions

  1. In a large bowl, whisk together the flour, baking powder, salt, and 1/4 cup sugar.
  2. Cut in the softened butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
  3. Beat the egg and add it to the flour mixture. Gradually add the water, mixing until a firm dough forms. Add a little more water if the dough is too dry.
  4. Knead the dough on a lightly floured surface for about 5 minutes until smooth. Cover the dough and let it rest for 30 minutes.
  5. Divide the dough into 8 equal pieces. Roll each piece very thin, about 1/16 inch thick, into a rough circle or square shape.
  6. Heat about 2 inches of vegetable oil in a deep skillet or pot to 350 degrees F (175 degrees C).
  7. Carefully place one piece of dough into the hot oil. Fry for about 30 to 60 seconds per side, until golden brown and puffy. The dough should bubble up.
  8. Remove the buñuelo with tongs and place it on a wire rack lined with paper towels to drain excess oil.
  9. In a shallow dish, mix the 1/2 cup sugar and 1 tablespoon cinnamon for the coating.
  10. While the buñuelos are still warm, lightly dust or press both sides into the cinnamon sugar mixture.
  11. Serve immediately for the best crispness.

Notes

  • For a traditional presentation, you can drizzle the finished buñuelos with piloncillo syrup instead of cinnamon sugar.
  • Keep the oil temperature consistent; if it is too cool, the buñuelos will absorb too much oil and become greasy.
  • Roll the dough as thin as possible to achieve maximum crispness.

Nutrition

Find it online: https://delishdreams.com/easy-buuelos-recipe-crispy-cinnamon-sugar/